Recipe: Ian Phillips’s Pan-seared Brussels Sprouts

The Three Carrots chef makes it easy to eat your veggies.

Pan-seared Brussels Sprouts with Cashew Parmesan Cheese

The “cheese” in this vegan dish is a convincingly rich sprinkling made from raw cashews, white miso, and nutritional yeast, a dairy-free seasoning often used to add a savory cheese flavor to vegan dishes.

Ingredients:

Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved

2 tbs olive oil

2 tsp salt

2 tsp pepper

1 tsp crushed red pepper (optional)

¼ tsp kosher salt

Cashew Parmesan Cheese

½ cup raw cashews

1 tbs nutritional yeast

2 tsp white miso

Dash salt

Instructions:

Cashew Parmesan Cheese

Combine all ingredients in a food processor and pulse until fine. (Note: while many vegan cheese recipes require soaking raw nuts in water first, do not soak the raw cashews. Dry nuts are necessary to replicate the texture of Parmesan cheese.)

Pan-seared Brussels Sprouts

Heat a sauté pan on medium heat and add oil.

When the pan is hot, add Brussels sprouts. Cook for 2–3 minutes and toss.